Ingredients
2 pounds fresh baby carrots2/3 cup orange marmalade3 tablespoons brown sugar2 tablespoons butter1/2 cup chopped pecans, toasted1 teaspoon rum extract
Preparation
In a large saucepan, place steamer basket over 1 in. water. Place carrots in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 12-15 minutes or until carrots are crisp-tender.
Meanwhile, in a small saucepan, combine marmalade, brown sugar and butter; cook and stir over medium heat until mixture is thickened and reduced to about 1/2 cup. Stir in pecans and extract.
Place carrots in a large bowl. Add marmalade mixture and toss gently to coat.
